5. Lightly grease a large saucepan with oil and crack the eggs into it.

6. Place the pan on a cold burner, and turn the heat to low.

7. Whisk eggs gently and continuously. If they start to stick, or the pan gets too hot, remove from the heat for a few seconds to cool and then continue whisking. After about 5 minutes, fold in butter, chives, 1/2 cup of goat cheese, and lobster and season with salt and pepper. Reserve the claws.